You’ve always wondered what the greatest chefs were doing outside their kitchen? today the brilliant chef @alainpassard is revealing us a sparkle of his personal life and is talking about @theworlds50best list. what are the 3 questions you would like me to ask to your favourite chefs?#thefoodalistmeets#theworlds50best

The last asian spot in paris: double dragon. this new asian bistrot located in the 11th arrondissement of paris is the second restaurant of the levha sisters, the french-filipino ladies duo behind le servan next door.
named after a video game of the 80’s, the atmosphere of this informal place with a huge neon light and kitsch tableware fits with the joyful music of those days. on the menu, the dishes are simple and homy as the tofu with xo sauce, peppers stuffed with mozzarella and pork and finely chopped pig ears.

Paco méndez.
still young, he has been trained by some of the greatest culinary minds of our times @arzakrestaurant in san sebastian and el bulli with @ferran_adria. in both his restaurants in barcelona, @nino_viejo and @hoja_santa, @pacomendezv has partnered with @albert.adria.acosta, and is playing joyfully with rare mexican flavours, giving a interesting and tasty vision of his homeland’s dining evolution.

Alain ducasse x esu lee. today i am taking you to paris @importexportcam to meet the young chef @esulee and share the experience with one of the best palates in the world and french legendary chef: alain ducasse.
because who could appreciate more meeting a free cooking spirit than this amazing worldwide traveller and food adventurer?
esu is one of the chefs of the modern asian food scene i really admire. he left his korean hometown when he was 17. both his parents, architect and restaurateur, knew his free mind needed to travel and discover the world. he decided to begin with australia, randomly he says... but he knew surfing the waves and feeling the sun on his skin and the wind in the hair would bring him happiness.
he worked there with @jezza.strode at bistrode cbd and @thejowski and @hongsta_gram at @ms.gssydney. esu moved then to hong kong, joining jowett at @legarconsaigon, a vietnamese new style café. continuing his journey, he decided to choose paris as his next destination, starting with @giovanni_passerini after his friend and chef @james_edward_henry_
told him « brother, you don’t choose the cuisine you make, the products are driving it. come to paris, this is where you’ll find the best ones! ». he just came back from the korean baegyangsa temple where he has spent a few months learning vegetable spiritual cooking with the famous monk jeong kwan. today he is bringing the best of asia, mixing all these influences and experiences with a huge mind openness at cam, where he got in partnership with phil, a nyc architect. esu is a great friend, and a beautiful soul @alainducasse@esulee@shamsfilmmaker@importexportcam .

When i am in paris, i like to go back to my few « feel good » spots. these may look like simple places but i think they define well what people are looking more and more these days: human scale projects with real involvment and history of their people behind. in this tiny coffee shop place, you feel warmth as soon as you cross the door. omar koreitem, born in lebanon, and raised in paris, prepares the savoury part of the menu while his wife, moko hirayama, a japanese baker, cooks the best cookies with a melting heart inspired by her times in san francisco and new york.

Originally from lyon, the young chef @thibaultsombardier wanted to become a cook from an early age. he worked with marc meneau in vézelay, and yannick alléno in paris before being one of the top chefs finalist in 2014.

to imagine his delicate « pain soufflé de homard » (lobster bread), he was inspired by a vietnamese bao and the lyonnaise quenelle of his childhood. he worked the texture of the stuffing to get the regressive tenderness and airiness of the dish, and on the light broth poured to embody the natural purity of a mushroom and lobster extraction. and the final gluttony touch arrived with an ultra-light sabayon spoon with tarragon delicately poured on the top. #frenchcuisine#youngchef#thibaultsombardier#restaurantantoine#paris

José avillez graduated in business communication with a thesis on the image and identity of portuguese gastronomy, before starting his career as a chef in cascais, at fortaleza do guincho restaurant. he decided then to leave for france to learn from alain ducasse and eric fréchon. in 2007, he interned at el bulli and took part of @ferranadria creativity department.
“chef ferran adrià has been a mentor in my career and in my personal life. he is more than a cook. he is an artist, a scientist, and a philosopher who has shown me the way to remain constantly creative, to surpass myself and push boundaries”. @joseavillez is now the head chef of 2* restaurant belcanto, one of the most gourmet refined experience in southern europe. he has built his own company of 18 restaurants in portugal, hiring 600 people, with 50 persons in its headquarter. and in 2 months, he will opened a new place in dubai... #staytuned#joseavillez#thefoodalist#thefoodalistlisbon

783 52 weeks ago

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